To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a large spring form cake tin and line with parchment paper.

Cream the butter and sugar together until pale and creamy. Beat in the eggs. In a separate bowl, sift together the dry ingredients, then fold this into the butter mixture, alternating with the milk.

Reserve 2 teaspoons of your granadilla/Passion fruit pulp in a separate bowl, then stir the rest of this into your batter. Pour this mixture into your prepared baking tin and bake for 50 minutes, until a skewer comes out clean.

To prepare the icing, mix the reserved granadilla pulp with enough icing sugar to create a runny consistency, then spread over your cake.

Really good bit

You can easily make this into a lovely sponge cake if you prepare two sandwich tins (and reduce the baking time by about 10-15 minutes).

Instead of making an icing, blend the reserved granadilla/Passion fruit pulp with a teaspoon of icing sugar and 250 ml (1 cup) Whipping cream. Use this to sandwich your cakes together and enjoy.

-:–:-

From the notebook of Katie Schenk

Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here: